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WebSep 25, 2024 · There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with … WebStorage risk assessment. Your risk assessment must: identify hazards caused by your storage of goods. analyse the likelihood of their occurring. determine who and what might … photo editor this computer

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WebThe Food Standards Agency (FSA) defines a food hazard as “something that could make food unsafe or unfit to eat”. There are four different types of food hazards: biological, chemical, physical and allergenic. Biological. Biological hazards happen when microorganisms contaminate food, and poor practices provide optimal conditions for … Webpoultry) and for ready-to-eat food, unless they have been thoroughly cleaned and disinfected in between. See the ‘Cleaning’ safe method. Harmful bacteria from raw food such as meat … WebChilled, e.g. refrigerated foods, such as meat, butter, sandwiches, salad, desserts and milk. Frozen, e.g. foods kept in the freezer, such as fish, vegetables and chips. All food must be stored correctly to prevent contamination from food hazards and to keep it fresh, so good, quality, safe food is served to customers. how does evangelization help address poverty